Tagged Questions

From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to prepare for freezing, removing skins from ...

I read that 100kg of potato will process 35kg of potato crisp.
I have tried it and did not achieve that result.
I used 100kg of potato to process only 15kg of potato crisp.Please does blanching have ...

I recently blanched and peeled the "skin" off 500g of shelled pistachios and 500g of almonds.
For the pistachios I poured boiling water over them, waited a minute, strained, and then rubbed the nuts ...

Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath:
1 minute for broccoli
3 minutes for carrots
2 minutes for beans
1 minute for flat beans
4 ...

I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my general purpose cookbooks tell me how long to ...